1 medium onion, finely diced
2 cloves garlic, minced…

A quick and easy soup made from can pumpkin and tomatoes.

1 1/2 cups diced leek
1/2 cup diced carrot
1/2 cup diced zucchini…

I made this in my Crock-Pot one raw rainy Sunday, and it was pure comfort food. The next day, it even tasted better!

Thick enough to be called a stew, this hearty soup is easy to prepare and cooks in a single pot. Add more water or stock if you wish to have a thinner soup.

Chipotle chile provides the essential smokiness while the sliced ginger offers only a background hint of flavor. Cooked to a golden creaminess, the split peas are enhanced with sautéed, almost carmelized, vegetables and finished with a little miso, which contributes its distinctive richness.

This is a great recipe that tastes even better the next day. You can add as much garlic as 2 whole bulbs without it being overpowering–just be careful not to chop the cloves. For a stronger garlic taste, I mash a few of the cloves against the side of the pot as it cooks.

A very hearty stew that, because of the portabella mushrooms, tastes downright meaty.

This is one of our favorite chili recipes, adapted slightly to be fatfree. In my opinion, it makes more than 4 servings– consider them 4 big servings!

Here’s a recipe that’s perfect for both the Fuhrman and McDougall programs. I got it from the Veg-Recipes list, but I’ve adapted it to remove the olive oil that was used to sauté the onion. I also reduced the amount of allspice because I made it as it was listed (1/2 tsp) and it was a little overwhelming. Even with the full amount of allspice, it was very tasty–even my six-year-old liked it, and she claims not to like eggplant.